Preparation method of clove extract

An extract and clove technology, applied in the field of preparation of clove extract, can solve the problems of low yield and purity, backward extraction and processing technology, etc., achieve better taste, retain top incense components, and improve the effective aroma components of cloves Effect

Inactive Publication Date: 2015-11-04
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the plant extracts on the market are four traditional extraction methods such as steam distillation, solvent extraction, pressing and adsorption. The extraction and processing technology of these methods is backward, and only some spice resources have been developed and utilized. Preliminary extraction with low yield and purity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Cloves were crushed to obtain clove powder; extraction: the clove powder and salad oil were mixed at a g / mL ratio of 1:5, sealed and protected from light, the extraction temperature was 6°C, and the extraction time was 2 weeks. Filtrate through a filter cloth to obtain the extract, keep it away from light and seal it for later use; pass through the column: add clove powder with the same weight as the extract to the instrument with inner and outer bladders, add clove powder to the inner tank of the instrument, and add clove powder to the outer tank. The gall bladder is heated in a water bath; add the extract solution into the inner tank, fully extract, and flow continuously. The outer tank uses a circulating water bath, the temperature of the water bath is controlled at 50°C, and the flow time is 6 hours; release the extract and filter it with a filter cloth Filter to get the clove extract with strong aroma.

Embodiment 2

[0015] Cloves were crushed to obtain clove powder; extraction: the clove powder and salad oil were mixed at a g / mL ratio of 1:8, sealed and protected from light, the extraction temperature was 5°C, and the extraction time was 2 weeks. Filtrate through a filter cloth to obtain the extract, keep it away from light and seal it for later use; pass through the column: add clove powder with the same weight as the extract to the instrument with inner and outer bladders, add clove powder to the inner tank of the instrument, and add clove powder to the outer tank. The gall bladder is heated in a water bath; add the extract solution to the inner tank, fully extract, and flow continuously. The outer tank uses a circulating water bath, the temperature of the water bath is controlled at 60°C, and the flow time is 5 hours; release the extract and filter it with a filter cloth Filter to get the clove extract with strong aroma.

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PUM

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Abstract

The invention discloses a preparation method of a clove extract. The preparation method comprises steps of: pulverizing clove to obtain clove powder; leaching: mixing the clove powder and a liquid of salad oil in a g / mL ratio of 1:4-1:8, and sealing and protecting the mixture from light, wherein the leaching temperature is 0 DEG C to 10 DEG C and leaching time is 1-3 weeks; filtering the mixture with filter cloth to obtain a leaching liquid, sealing and protecting the leaching liquid from light, and keeping the leaching liquid standby; adding the clove powder of the same weight as the leaching liquid into an instrument with a module and an outer pot, wherein the clove powder is added into the module and the outer pot is heated with water bath; adding the leaching liquid into the module, performing thorough leaching and making the liquid flow constantly, wherein the outer pot is bathed with circulating water, temperature of the water bath is controlled at 50 DEG C to 60 DEG C and flowing time is 5-6 hours; and discharging an extract and filtering the extract with filter cloth to obtain the clove extract with rich aroma. According to the invention, the cold-soaked column passing technology is utilized to effectively improve effective aroma components of the clove and effectively keep head aroma components, so that the perfume is more authentic and has better tastes.

Description

technical field [0001] The invention relates to a clove extract, in particular to a preparation method of the clove extract prepared by cold soaking and passing through columns. Background technique [0002] Most of the current flavors are formulated with compounds, supplemented by natural plant extracts to improve taste. Clove can be used as a seasoning spice, which can detoxify Xiaohan, help digestion and invigorate the stomach. The product has a mellow aroma and good quality, and is favored by consumers. It is suitable for preparing essence as a natural fragrance. However, most of the plant extracts on the market are four traditional extraction methods: steam distillation, solvent extraction, pressing and adsorption. The extraction and processing technology of these methods is backward, and only some spice resources have been developed and utilized. Preliminary extraction was carried out, and the yield and purity were low. Contents of the invention [0003] The purpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 张贡博张树林
Owner TIANNING FLAVOR JIANGSU
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